Fried Shrimp Chips

Directions

1. 1
   Line a large plate with paper towels and place next to the stove.
2. 2
   Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
3. 3
   (If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
4. 4
   Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size.
5. 5
   If you fry too many at a time, they will cook unevenly.
6. 6
   Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking.
7. 7
   All of this happens in 4 to 5 seconds, so dont turn away.
8. 8
   Once the chips float to the top, let them fry for only a few seconds longer.
9. 9
   Dont let them brown or their delicate flavor will vanish.
10. 10
    Using a skimmer, transfer the chips to the towel-lined plate to drain.
11. 11
    This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.